Product(s):
AUSTRALIAN OCEAN CATCH SCALLOPS (20/40 PER 1KG)
Preparation Time: 10 mins / Cook Time: 5 mins / Serving: 2
Ingredients:
6 to 8 AUSTRALIAN OCEAN CATCH SCALLOPS
3 big knobs of butter
100g mushroom, sliced (button, chestnut or cleaned wild)
100g spinach, stems trimmed and washed
2 tsp groundnut oil
nutmeg, for grating
Method:
1. Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms & fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt & soften. Drain the leaves & mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.
2. Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt & pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
3. While sautéing the scallops, return the saved spinach juices to the pan the spinach & mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt & pepper & a grating of nutmeg.
Now finish in style: Arrange spinach & mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
HOW TO PREPARE SAUTEED SCALLOPS WITH MUSHROOM, SPINACH SAUCE?
準備時間：
10分鐘
烹調時間：
5分鐘
總耗時：
15分鐘
供食用：
2人份
材料：
- 6 to 8 scallops
- 3 big knobs of butter
- 100g mushroom, sliced (button, chestnut or cleaned wild)
- 100g spinach, stems trimmed and washed
- 2 tsp groundnut oil
- nutmeg, for grating
製作說明：
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.